Smoked Fish Dip Recipe

Prepare fish

Remove any skin and larger bones from the smoked fish. Flake the fish into bite-sized pieces and set aside. Aim for about 10 ounces flaked fish.

Soften cream cheese

If the cream cheese is cold, microwave in 10-second intervals until just soft enough to mix (do not melt).

In a medium bowl combine the softened cream cheese, sour cream, and mayonnaise. Stir with a rubber spatula or use an electric hand mixer on low until smooth and homogenous.

Fold the flaked smoked fish into the cream cheese mixture, leaving some slightly larger flakes for texture. Mix until evenly distributed.

Add the finely chopped red onion, chopped capers, and chopped fresh dill to the fish-cream mixture.

Add lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, hot sauce (if using), black pepper, and kosher salt. Stir thoroughly to combine and taste.

Adjust seasoning: add more lemon juice if it needs brightness, more salt sparingly if it tastes flat, or a dash more hot sauce for heat. If the mixture seems too thick, thin it with up to 1 tablespoon of water or additional sour cream.

Transfer the dip to a serving bowl. Drizzle the top with the teaspoon of olive oil and sprinkle with extra chopped dill and chopped chives if using.

Cover and chill for at least 30 minutes to let flavors marry (optional but recommended). If serving immediately, let sit 10 minutes at room temperature for easier spreading.

Serve with toasted baguette slices, crackers, or crisp vegetables. Store leftovers tightly covered in the refrigerator for up to 3 days.